Chop the onion fine. Peel, deseed, and cut the squash into chunks. Measure the green beans and the pineapple chunks (pineapple should be ~150 g).

Heat a skillet to medium-high. Cook the onion for 5 minutes until softened. Stir in the red curry paste, squash, coconut milk, and stock. Bring to a simmer and cook for 10 minutes, uncovered, and then add the green beans. Cook for another 10 minutes.

Add the pineapple and check for doneness on the squash. If the cubes are not very close to being done, add the reserved 1 cup or so of chicken broth and cook for about 5 more minutes, until the cubes are palatably soft.

Pluck and scatter 1/4 bunch cilantro leaves over the dish. Each diner can then sprinkle some red pepper flakes on their plate, as desired. It is better with some heat in the dish.

Serve with sticky rice. For best portion, use 2 cups dry sticky rice to an appropriate amount of water. This will yield four servings. This recipe should refrigerate and freeze well if reheated gently, but this has yet to be confirmed.